Sweet coconut cream risotto

Sweet coconut cream risotto

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  • 4
  • Easy
  • 20 minutes
  • 40 minutes
  • Diemersfontein Viognier 2009


  • 1 T butter 100 g, plus
  • 3 T dark brown sugar
  • 1 cinnamon stick
  • 4 star anise whole
  • 250 g arborio rice
  • 2 cups milk (at room temperature)
  • 1 x 410 g coconut cream can
  • Pomegranate rubies, to serve

Cooking Instructions

Place a large, thick-bottomed saucepan over a low heat. Add 100 g butter together with the sugar and spices and gently fry until combined and fragrant. Add the rice and stir through until the grains are thoroughly coated.

Add a little milk and stir until absorbed. Continue until the milk is finished, then do the same with half the coconut cream, adding a little at a time, stirring frequently and allowing the liquid to be absorbed before each new addition.

It should take 15 to 20 minutes for the grains to puff up and take on a slightly nutty bite – add more coconut cream if required.

Remove from the heat and stir in the remaining butter, then let the dish sit for a few minutes.

When ready to serve, spoon into shallow bowls and scatter with pomegranate rubies.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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